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Grease the inside of your slow cooker with butter or nonstick spray.
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In a medium bowl, whisk together cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper.
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Layer half of the sliced potatoes in the bottom of the slow cooker. Add half of the onions, then sprinkle with 1 ½ cups cheese. Pour half of the creamy mixture on top.
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Repeat layers with the remaining potatoes, onions, cheese, and sauce. Dot with butter pieces.
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Cover and cook on low for 6–7 hours or high for 3–4 hours, until potatoes are tender.
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Just before serving, sprinkle the remaining cheese on top, cover for 5 minutes until melted.
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Garnish with parsley or bacon, if desired.
Notes
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For a heartier version, stir in 2 cups of cooked ham, diced chicken, or browned ground beef.
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Yukon gold potatoes work great too and don’t need to be peeled.
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This dish makes a perfect side for Sunday roast or can be enjoyed as a main dish with a salad.
